J. Alexanders Steak Marinade

Name: J. Alexanders Steak Marinade
Yield: 32 servings
Ingredients: 1 cup low-sodium soy sauce (avoid regular soy sauce, as it will make the steak far too salty after a long marinate); 1 cup pineapple juice; 1 cup dark brown sugar or regular white sugar; 1/2 cup apple cider vinegar; 2 tsp fresh ginger, minced or grated into a paste; 2 cloves garlic, minced

This is a clone of J. Alexander’s Steak Maui Hawaiian ribeye marinade. It hits that same savory-sweet profile using soy sauce, brown sugar, pineapple juice, ginger, garlic, and apple cider vinegar.

If a 48-hour marinade in pineapple juice sounds risky, the trick here is the quick simmer at the beginning. Pineapple contains an enzyme called bromelain that normally breaks down meat fibers until they turn to mush. Simmering the marinade first kills off that enzyme with heat, meaning you can safely let the steaks soak for two full days to get deep flavor without ruining the texture of the beef.

35 kcal cal / servingServes 32 servings

Scale

Ingredients

1 cup low-sodium soy sauce (avoid regular soy sauce, as it will make the steak far too salty after a long marinate)
1 cup pineapple juice
1 cup dark brown sugar or regular white sugar
1/2 cup apple cider vinegar
2 tsp fresh ginger, minced or grated into a paste
2 cloves garlic, minced

Steps

Simmer on the stove for 15 minutes until all of the sugar is dissolved.
Cool completely either sitting on the counter or, for a quicker cool, placing the pot in an ice bath.
Pour the marinade into a gallon freezer bag along with 2-3 ribeyes.
Let the steaks marinade in the refrigerator for 48 hours.

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